The Wood-Fired Blog
Woodfired Mussels alla Diavola in an Olive Oil Can
Feb 07, 2017I recently traveled to Los Angeles and had an amazing dinner at Nancy Silvertons’ Pizzeria Mozza. I was there alone and decided to sit at the bar overlooking the pizza station and oven. When the waiter arrived, I immediately began to order. For those who have ever had the pleasure of dining with me, you’d know that I like to order entire sections of the menu and on occasion, the... Read More
Clam Pizza Recipe
Sep 19, 2016Clam Pizza Recipe submitted to our Community Cookbook contest by Adam. Sweet clams with a pinch of brine, and a nice hit of garlic, all on a perfect crisp yet tender and moist crust. Perfetto! Read More
Triple-Apricot Chicken Tagine
Jul 29, 2016Stone fruit season is my favorite time of the year. One of the most difficult fruits to find is an aromatic, sweet apricot. When I lived in California’s Sonoma County, I knew a terrific produce guy at Oliver’s Market who would always find me at least one flat of Blenheim apricots, the most delicious and perfect of fruits. This year, however, in the beautiful Hudson Valley, the weather knocked out... Read More
Crab and Artichoke Savory Bread Pudding
Jun 20, 2016Isn’t it frustrating to let the oven’s residual heat go to waste? Here’s a recipe that gives you the opportunity to make a delicious brunch dish for the next day, after you’ve cooked up a feast the night before. I had a pizza festa on a recent Saturday night for some friends who were staying with us for the weekend. I made a dozen assorted pies, but a few of... Read More
Potato and Radicchio Wood Fired Pizza
Jun 17, 2016Potatoes are not a typical pizza topping in the USA but the cutting-edge pizzerias of Rome and Naples love to add the starchy root to a crisp and golden pie. Here, the blissful flavor of charred radicchio and the salty tang of prosciutto provide an earthy balance, while cool fresh mozzarella and a whisper of fresh oregano ties it all together into happy harmony. Makes one @13-inch pizza; may be... Read More
Wood Fired Lobster Pizza
May 24, 2016It was beautiful out. I was going to make some lobster and put it on a pizza, but what’s different about that and putting other seafood on a pizza like shrimp, mussels, clams, salmon etc? I decided to keep it simple for this one and make a lightly dressed salad to lay on the pizza dough after it was cooked – making sure it was nice and cool – kept... Read More
Rapini, Salami, Meyer Lemon and Robiola Pizza
May 16, 2016It’s not that I dislike putting tomato sauce on pizza—and even if I did, I wouldn’t admit to it here!—but I like to let the dough shine through in all its glory, with a light topping of rustic greenery and salumery. Here’s an excellent example of my California Wine-Country style with pizza: we use admirable restraint with the amount of toppings, but all the flavors are big and powerful. My... Read More
Olives and Lemons Spring Pizza
Apr 29, 2016Springtime is just warming up, here in New York State’s Hudson Valley. We’ve had some glorious, sunny days in the past few weeks but we’re not safe from hard frosts yet. That means there’s not much in the way of local Spring produce. Be grateful, you warm weather friends with your green garlic, sweet Spring onions, enticing asparagus, and fragrant herbs from the garden. In the meantime, I’ve been thinking... Read More
Asparagus, Fontina, Arugula Pizza
Apr 20, 2016This pizza has the fresh taste of asparagus combined with the soft, creaminess of fontina cheese and the whole pizza is enhanced by the peppery flavor of arugula. Makes one @13-inch pizza; may be doubled 4 asparagus spears, ends snapped off and lower 2 inches peeled One 9-ounce ball of dough, at room temperature Olive oil, for shaping and brushing the dough Fine sea salt and freshly ground black pepper... Read More
